Creamy Spring Vegetable Pasta Primavera

5 from 2 reviews

This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.

  1. Bring a large pot of water with a big pinch of salt to a boil. Cook noodles according to package directions. Reserve 1 1/2 cups of water for the sauce and then drain noodles. Keep the pot handy.
  2. Meanwhile, heat oil over medium heat in a large skillet with a lid. Once hot, add mushrooms plus a pinch of salt and pepper and saute for 5 minutes. Add tomatoes and saute for another 3 minutes. Add asparagus and cover pan for about 5 minutes, or until asparagus is crisp tender.
  3. Remove lid and add kale, cooking for a couple minutes or until wilted. Stir in peas. Transfer veggies to the pasta pot and add back in the pasta along with hummus, 1 cup pasta water, lemon juice, salt, and pepper to taste. Stir and add more pasta water if needed to get a sauce consistency. Serve warm!

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